Sausage, Rapini & Ricotta Recipe
EVOO, fennel sausage, rapini, house-made ricotta, fresh mozzarella, parmesan, chili flakes
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Ingredients
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Main Ingredients
For Cooking
Method
Preparation
- 1
Prepare the Rapini
Bring a large pot of salted water to a boil. Add the rapini and blanch for about 2-3 minutes until tender but still bright green. Remove and plunge into ice water to stop cooking. Drain and set aside.
- 2
Prepare the Sausage
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
Cooking
- 3
Combine Ingredients
Add the blanched rapini to the skillet with the cooked sausage. Stir in the chili flakes, salt, and black pepper to taste. Cook together for another 3-4 minutes until heated through.
- 4
Assemble the Dish
In a large serving dish, spread the house-made ricotta at the bottom. Top with the sausage and rapini mixture. Tear the fresh mozzarella into pieces and distribute over the top. Sprinkle grated Parmesan cheese over everything.
- 5
Final Touch
Drizzle a little more extra virgin olive oil over the top and finish with additional chili flakes if desired. Serve immediately.
